System improves flavor in protein drinks with low pH

July 27, 2009
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by FoodBusinessNews.net Staff

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MONROE, WIS. — Provon A-190, a new whey protein isolate system, may maximize functionality and improve flavor in drinks with a low pH, according to Monroe-based Glanbia Nutritionals. Provon A-190 cuts down on acid burn and astringency, which reduces the need for acid maskers, flavor additives and sweeteners, according to the company.

"Companies like Starbucks and Kellogg’s are now bringing protein-rich beverages to mainstream consumers," said Max Maxwell, market analyst, Glanbia Nutritionals. "More than ever, the food industry recognizes protein as a value-adding ingredient.

"Demand for ingredients that make it easier to innovate is at a high, and by eliminating the processing obstacles associated with high protein drinks, we’re giving beverage marketers an opportunity to tap into this lucrative trend."

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